4th January 2024

I have a few ingredients in my fridge leftover from Christmas and so wanted to use them up before they spoil so came up with this actually really tasty delicious halloumi, beetroot and squash salad. It was so fresh and delicious.

Simply peel and chop the squash into bite sized chunks, disregarding the inner stringy bits but keeping the seeds.  Put the squash into a 180c oven with a tbsp of oil and some salt and pepper over it. 

Meanwhile, finely slice a red onion and put into a tbsp of cider vinegar to gently pickle a little. 

Wash the squash seeds and dry, put 1 tsp of olive oil over along with ½ tsp of chilli powder and ½ tsp of chilli flakes.

Cut some halloumi into chunks.  Once your squash has been in the oven for 15 minutes, toss the squash around and add the halloumi.  Put the seeds into the oven.

Shake both the squash and seeds after 15 more minutes.

When your squash only has 5 minutes remaining, cut some ready cooked unpickled beetroot into quarters (or if large, smaller pieces) and finish off your dressing by draining the vinegar into a serving dish and add ½ tsp whole grain mustard ¼ tsp sugar and ¼ tsp of salt. Give it a good stir and add 1tbsp olive oil, thoroughly whisk together.

After the squash has roasted and is soft, put a bag of rocket salad into the dish and toss in the dressing.  Add the onions, squash, halloumi and beetroot and gently mix.  Top with the seeds and enjoy with a piece of fish or lamb.